In 1977, Jerry and Flora Komes stumbled across a dilapidated wine estate in the heart of Napa Valley and saw its potential. More than 30 years later, the third generation of this family, the Komes and the Garveys, is poised to continue a legacy of wine excellence. Together the families own 650 acres of prime Napa Valley vineyard land in Carneros, Oakville, Rutherford, St. Helena and Pope Valley. In recent years, they've made a concerted effort to produce wines using sustainable environmental principles. To that end, close to 40% of the estate's vineyards or in other words, nearly all of the grapes that make Flora Spring red wines are certified organic. Further, all red wine is produced using solar power generated from the 6,500 square feet of panels that the family installed at Komes Ranch on Zinfandel Lane. Each year, the family culls 20% of the finest fruit from that vintage and sells the remaining 80% to neighboring Napa Valley wineries. Inside the stone walls of the century old winery are stainless steel and concrete fermentors specifically sized to match each vineyard block. Below the winery, is the family's 1,000 linear foot cellar. Carved into the hillside, it naturally provides the ideal, energy efficient environment to age wines. Paul Steinauer, the winemaker has worked for the family for 20+ years.

Tasting notes

This quintessential California chardonnay features the bright acidity typical of Carneros fruit with the tropical and buttery components associated with grapes from the warmer microclimates of Oakville and St. Helena.

Review

The Wine Enthusiast had this to say about the 2000 Flora Springs Barrel Fermented Chardonnay Reserve: "Flora Springs leaped to the top with this wine back in the 1980’s, and it’s still one of Napa’s best, at a decent price. It’s super-lush, just packed with apple, peach and tangerine fruit and an overlay of smoky oak. The lush, creamy mouthfeel is highlighted by nice, crisp, acidity.” 92 points

Technical notes

Hand-picked estate grown Chardonnay from vineyards in Oakville, Carneros and St. Helena were aged in three different vessels: one to three-year-old French oak barrels (34%), oak ovals (33%) and stainless steel tanks (33%).